Freshly baked scones always bring me back to my childhood. I loved when my mom made them. She would make plain and raisin using Bisquik – add a pad of butter and I could eat a half dozen in a heartbeat. These scones are much larger than she made and tad more sinful. At least they don’t need butter. I am a lover of dark chocolate, the darker the better. I sometimes make these with unsweetened dark chocolate powder but I didn’t have it on hand this time. I use dark chocolate chips but milk chocolate would be just as delicious.
Triple Chocolate Scones
- 1 and 2/3 cups flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 Himalayan Pink salt (kosher is ok as well)
- 1/2 cup unsalted butter, frozen
- 1/2 cup Tablespoon heavy cream
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chips
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 black coffee
- 4 ounces semi-sweet or dark chocolate
Grate the frozen butter (the will require some elbow grease). Return the grated butter to the freezer until you are ready to add it to your mix.
- Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk the flour, cocoa, sugar, baking powder, cinnamon, and salt.
- In a small bowl, whisk the cream, egg, and vanilla together and set aside
My ingredients were photo-bombed!! 🙂
- Toss the grated butter into the flour mixture and combine it with a pastry cutter or two knives until the mixture resembles coarse meal.
- Add the cream mixture to the flour mixture and toss the mixture together until everything appears moistened. The hardest part about making scones and biscuits is fighting the urge to over mix. You want to fold the dough just until the flour is incorporated. If the mixture is dry add more heavy cream in very small amounts until it comes together.
- Gently fold in the chocolate chips using a spatula to scrape the dough from the bowl and incorporate it into the mixture
- Add a small amount of flour to your hands and work the dough into a ball. Transfer the ball to the prepared baking sheet. Sprinkle the top of the ball with a tiny bit of flour and lay a piece of waxed paper over the dough. Gently press the ball into an 8″ disc with a rolling pin (you can press with your hands as well). Remove the waxed paper and cut the dough into 8 equal wedges. I coated the knife lightly with flour as the dough is pretty sticky. Separate the scones on the baking sheet with about an inch between each one. I didn’t separate mine quite enough. When they were cooking they did rise quite a bit and were toughing. No big deal though. I run a knife along the seams as soon as they came out of the oven.
- Bake for 20-25 minutes.
- Remove them from the oven and let them cool until you are able to handle them.
- While the scones are cooling prepare the glaze by combining the three glaze ingredients in a shallow bowl.
- Flip a scone over and place it on a spatula upside down. Dunk it into the glaze to coat the top. Turn back over and place on a cooling rack with paper towel under to catch the glaze. Repeat to coat the remaining scones.
- Once the glaze has set melt the remaining chocolate in the microwave, stirring every 15-30 seconds. Once melted, drizzle the chocolate over each scone using a spoon.
My chocolate was a bit thick here. It was late and I was making these for my husband to bring to work the next morning. I don’t think they minded one bit though.
view the original recipe…http://sallysbakingaddiction.com/2014/11/10/triple-chocolate-scones-supreme/